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I had thrown this recipe up on the meatloaf thread. Here is the pic.
Takes a little time to prep,but worth it .
saved this one for the favorites. I might make up a batch, and then freeze them in two packs for the wife and I. cook as needed.
I use a regular large muffin X 6 pan. mine has hole a drilled through the bottoms of each pan to help remove the meat. Take 1/3 cup of whatever the meatloaf is that night and put it into each of the pans. Flatten meat into pans evenly. Add cheese of choice. I have gone from fresh mozz, to sliced chedder. Add another 1/3 cup of meat. This will usually fill the rest of the pan pretty full. Try to seal the cheese in when you flatten the last 1/3 cup. Flip pan over onto a cookie sheet. Wrap each meatloaf with one slice of thick cut bacon. The bacon will help hold in the cheese. I go 400* indirect, on a raised fish grid. When the bacon looks like it is almost done I close down the egg and dwell until sizzling stops. remove , set five min, serve. I find that 85 / 15 is great for grilled meatloaves.